Preparation time: 15 minutes
Cooking time: 20 minutes with pressure cooker, 30-45 minutes with stove
Serves: 6
Ingredients
- 1 tbsp coconut oil
- 1 kg mutton, cubed
- 3 large red onions, quartered
- 1″ ginger, sliced into thin strips (Julienne)
- 3 potatoes, cut into chunks
- 3 sprigs curry leaves
- 200 ml or 1 packet coconut milk (you can also use 1 packet of coconut powder mixed with ¾ cup of warm water)
- 3-4 cili padi, halved lengthwise
- Salt
Method
- Put the mutton, onions, potatoes, ginger, 2 sprigs of curry leaves and one glass of water into a pressure cooker for 15-20 minutes. If youre using a heavy-bottom pan, cook for 40-45 minutes.
- Once the mutton is cooked, pour in the coconut milk and add salt to taste. Leave for 10 minutes for the mutton and coconut milk to mix well.
- Remove from fire and add the coconut oil and remaining curry leaf.
- Serve hot with rice, idly or chapatti.
Food Notes
- If you’ve gone overboard with the chilies, just add more coconut milk.
- Always buy local mutton. It’s pricier but of higher quality. Any cut will do as long as it has bones, which adds to the flavour. I buy mine from the market behind TMC in Bangsar as it has a fresher and better selection.